Creamy Chicken Noodle Bake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Talk about a potluck pleaser! This comforting, creamy casserole is bursting with tender chunks of chicken. Even the pickiest eater will gobble up this tasty bake. Ingredients:
4 cups uncooked egg noodles |
1/2 cup butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
3-1/2 cups 2% milk |
4 cups cubed cooked chicken |
2 jars (12 ounces each) chicken gravy |
1 jar (2 ounces) diced pimientos, drained |
1/2 cup cubed process cheese (velveeta) |
1/2 cup dry bread crumbs |
4 teaspoons butter, melted |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, gravy and pimientos.
2. Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13-in. x 9-in. baking dish.
3. Cover and bake at 350° for 30-35 minutes or until bubbly. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 minutes longer or until golden brown. Let stand for 10 minutes before serving. Yield: 12 servings (1 cup each).
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